1 Sponge cake; 12x3" tall
3 oz Strong black coffee
3 oz Brandy or rum
1 1/2 lb Cream cheese or mascarpone
1 1/2 c Superfine sugar
Cocoa powder to sprinkle
- on top
Cut across middle of sponge cake, forming two layers,
each about 1 1/2" thick.
Blend coffee and brandy. Sprinkle enough mixture over
the bottom half of the cake to flavor it strongly. Don't
moisten the cake too much or it may collapse.
Beat room temperature cheese and 1 cup sugar until sugar
is completely dissolved and cheese is light and
spreadable. Test for sweetness during the beating,
adding more sugar if needed.
On the cut surface of the bottom layer, spread half of
the cheese mixture.
Place the second layer on top.
Spread the remaining cheese mixture on top.
Sprinkle top with sifted cocoa.
Refrigerate the cake for at least two hours before
cutting and serving.
Recipe by Chef Terry Henderson
The Olive Garden Restaurant, 7700 Bathurst St, Rich, Ontario
